Red lentil fritters (bhajias)

Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.

• Serves 8

• Prep time 20 mins

• Cook time 40 mins

Ingredients

• 2 cups red split lentils

• 1 tbsp garlic paste

• 1tbsp ginger paste

• 2 tbsp organic sugar

• 1 tsp Himalayan salt

• 1tbsp lemon juice

• 1 tsp cayenne

• 1 tsp cumin ground

• 1/2 cup chopped cilantro

• Oil for frying (grapeseed or sunflower)

Ingredients for katchumber

• ½ red onion, finely chopped

• ½ carrot, finely chopped

• ½ cucumber, finely chopped

• 1/2 cup cilantro, finely chopped (optional)

• lemon juice of ½ a lemon

• pinch cayenne (to taste)

• pinch Himalayan salt (to taste)

Directions

1. Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.

2. In a wok or deep frying pan heat oil to medium high

3. Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.

4. Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
   

Directions for Katchumber

Dice all ingredients and mix.  Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.

Enjoy!!

Chicken with spinach curry (Palak chicken)

Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.

Serves 6-8

Ingredients:

• 1/3 cup cooking oil (sunflower oil is preferred)

• 2 chopped onions

• 1 green chilli slit

• 2 Roma tomatoes

• 8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)

• 4 cloves

• 3 cinnamon sticks

• 3 cardamom pods

• 1 tsp cumin seeds

• 1 1/2 tbsp garlic paste

• 1 1/2 tbsp ginger paste

• 1 1/2 tbsp ground cumin

• 1 1/2 tbsp ground coriander

• 1 tsp cayenne ( to taste)

• 2 tsp salt (or to taste)

• 3 tsp lemon juice

• 2 bags (10oz ) washed spinach

• 3/4 cup crushed tomatoes

• 1/2 tsp garam masala

• 2 tbsp butter

• 1/2 cup chopped cilantro

• 1/4 cup chopped green onions

Directions:

1. In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.

2. Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.

3. Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.

4. Add chopped cilantro and green onions and serve with roti or naan and basmati rice.

Turkey burgers with roasted cumin

When the sun shines and you really don’t feel like cooking inside, just make these simple and tasty burgers ahead of time and fire up the grill. So simple and easy and you have a meal for an outdoor picnic or a patio party. The roasted cumin in this recipe makes the burger over the top. You can also use the same recipe for lamb, beef or chicken burgers.

If you are looking for a plant-based burger, check recipe for our black bean burger here

Ingredients:

• 1Lb lean ground turkey

• 1/2 tsp roasted cumin ground (directions below)

• 1/2 tsp garam masala

• 1 1/2 tsp garlic paste

• 1 1/2 tsp ginger paste

• 1/2 tsp cayenne

• 3 Tbsp finely chopped onions

• 3 Tbsp finely chopped cilantro

• 3/4 Tbsp Himalayan salt

• 2 Tbsp cooking oil for making the patties

Directions:

1. Heat a small skillet and add cumin seeds, shaking them around until they release their fragrance, about a couple of minutes. Transfer to a mortar and pestle and grind.

2. Mix all the ingredients in a bowl except the oil. The mixture will be sticky to handle. Add oil to your hands and make 5 equal patties.

3. Preheat oil in a skillet over medium heat and add patties in one at a time. Cook for 4-5 minutes each side or until thermometer reads 165 F. For barbecue grill, preheat grill to 400 F and add patties to grill and grill both sides for 4-5 minutes till fully cooked.

4. Hamburger buns can be toasted on the grill or in a toaster oven.

5. Have all your toppings prepared in advance and serve burgers immediately! Enjoy!

Burger Toppings:

• 5 burger buns (Brioche bun pictured)

• Dijon mustard

• Mayonnaise

• 1 tomato sliced

• 1/4 red onion slices

• 5-8 lettuce leaves

Chicken tikka (oven roasted or barbecued marinated chicken)

This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.

Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.

Ingredients:

• 2 pounds boneless chicken

  First marinade

• 3 tbsp lemon juice

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp sea salt

• 1.4 cup olive oil

  Second marinade

• 6 tbsp plain Greek yogurt

• 1 1/2 tbsp tomato paste

• 2 tsp sea salt

• 1/2 tsp cayenne

• 3/4 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

Instructions:

1. Wash and dry chicken pieces

2. In a bowl mix ingredients from first marinade

3. Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator

4. In another bowl mix ingredients for second marinade

5. Add second marinade to chicken, cover and marinate for 6 hours or more.

6. Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.

7. Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.

Click here for recipe for Vegan version paneer tikka

Khitchari (Rice and mung beans)

Khitchari is a therapeutic cleanse used in Ayurveda to remove imbalances or doshas from the body. The texture is similar to an oatmeal and consists of rice and mung beans. Khitchadi is a one pot meal and has some good health benefits.

Khitchari is used as a cleanse called “panchkarma” in Ayurveda to reset your eating habits and help give your body a break from hard to digest foods.

Khitchari is totally vegetarian (if using ghee/butter) and vegan if you use coconut oil. It is gluten free and high in fibre and protein.

Ingredients:

• 1/2 cup mung dal with husks on or mung dal huskless

• 1/2 cup basmati rice or long grain white rice

• 3 cups water

• 3/4 tsp sea salt

• 2 tbsp butter or ghee and a little more if you wish for garnish

Directions:

1. Wash mung dal and check for stones. Wash rice till water is clear.

2. In a medium size pot add mung dal, rice, water, salt and ghee/butter and bring to boil

3. Reduce heat to medium-low cover and simmer until you see a smooth texture similar to an oatmeal. If you need more water, keep adding a little at a time to prevent burning.

4. Remove from heat and add more ghee/butter and stir vigorously till smooth.

Serve 2-3

Serve with a vegetable curry, yogurt and add lime pickle or carrot pickle.

Mushrooms in chilli garlic and XOXO sauce

Happy Chinese New year!! This plant based dish is inspired by my friend Rene from Tru Nosh’s XOXO sauce. I added her amazing sauce made with love. It is a super easy dish and can be served as an appetizer or on top of noodles or Chinese fried rice. Enjoy this dish and you can make it as spicy as you want. The XOXO sauce brings the UMAMi flavours out and its perfect for Chinese NewYear!

Ingredients:

• 2 tbsp sesame oil (or butter and olive oil)

• 1 onion chopped, finely

• 5 garlic cloves minced

• 1 tbsp rice vinegar

• 2 tbsp soy sauce

• 2 tbsp Chilli garlic sauce

• 2 tbsp True Nosh XOXO sauce

• 1 tsp Himalayan salt

• 2 cups mushrooms

• 2 tsp sesame seeds

• 1/4 cup green onions, chopped fine

• 1/4 cup cilantro, chopped fine

Directions:

1. Add sesame oil to a frying pan on medium heat. Add chopped onions and garlic and saute till onions are translucent.

2. Add rice vinegar, soy sauce and chilli garlic sauce. Saute and then add True Nosh XOXO sauce.

3. Add mushrooms and stir. Keep cooking on medium heat. Add salt and keep cooking mushrooms till done.

4. Mix in chopped green onions, cilantro and sesame seeds and serve over rice or noodles or on their own.

Enjoy!

Bean Pilaff

Rice and beans is a combination that is cooked in many cultures around the world. The grain and legume combination provides several important nutrients and many calories and both foods are widely available. Rice and beans, when combined make up a complete protein and good for vegans.

My favourite rice and beans combination is a spicy bean pilaff. I make it with any type of bean in my pantry.

Serves 2

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 3 tbsp cooking oil (I use grape seed oil or sunflower oil)

• 1/2 chopped onion

• 1 green chilli slit in half

• 1 tsp cumin seeds

• 1 cinnamon stick

• 2 cloves whole

• 1 cardamom whole

• If you don’t have above spices you can order a rice pilaff package with a plant based curry spice blend

• 2 medium potatoes 1” cubed

• 1 Roma tomato, chopped

• 1 tsp garlic paste

• 1/2 tsp cayenne (add more if you want it spicy)

• 1/2 cup of your favourite cooked beans

• 1 1/2 tsp sea salt

• 1 cup washed and soaked basmati rice

• 1 1/2 cup water

Directions:

1. Heat oil in a saucepan and add chopped onion. 

2.  Add green chilly, cumin seeds, cloves, cinnamon sticks, cardamom and saute till onions become translucent 

3. Then add potatoes and keep stirring so the mixture does not burn.

4.  Add chopped tomato, garlic, and salt. Stir mixture about 3-5 minutes then add any choice of beans

5. Add water and let boil.

6. Once water is boiled, add washed rice and cover for about 15 minutes till you see water has evaporated and you see holes at the top.

7. Cover and simmer till potatoes are cooked through.

8. I love the combination of spicy corn on the side. Check my recipe here. Enjoy!

Spicy egg curry

Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.

Serves 2

Ingredients:

• 2 tbsp cooking oil

• 1/2 red onion sliced length wise

• 1 green chilli sliced length wise in 4

• 1 Roma tomato chopped fine

• 1 tsp garlic paste

• 1/2 tsp turmeric

• 1/2 teaspoon cumin ground

• 1/4 teaspoon fine sea salt

• 3 organic eggs

• 1/2 bunch cilantro chopped fine

Directions:

1. In a skillet, heat oil and saute onions, green chilli till onions are translucent

2. Add chopped tomatoes, garlic paste and all of the spices.

3. Add eggs and stir to scramble with the spicy mixture.

4. When eggs are done, add cilantro and cook for another minute

5. Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)

French onion soup

Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!

Serves 4

Prep/cook time 60 minutes

Ingredients:

• 2tbsp plant based margarine 

• 2tbsp olive oil

• 4 shallots finely sliced

• 3 large onions sliced

• 1 red onion finely sliced

• 3 tsp sea salt

• Black pepper to taste

• 1 sprig of thyme

• 2tsp dried sage

• 1 tbsp gluten free flour or all purpose flour

• 240 ml dried white wine

• 1 litre hot vegetable stock

• 1 bay leaf

• 1 tsp rosemary leaves

• 4-6 slices of French baguette 

• 1 garlic clove

• grated plant based cheese 

Directions:

1. Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.

2. When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary.  Cover and let soup cook for 20 minutes.

3. Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.

4. Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes. 

5. Top with fresh thyme leaves and fresh black pepper.

Enjoy!!

Red lentil fritters (bhajias)

Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and katchumber ( an Indian pico de gallo)

• Serves 8

• Prep time 20 mins

• Cook time 40 mins

Ingredients

• 2 cups red split lentils

• 1 tbsp garlic paste

• 1tbsp ginger paste

• 2 tbsp organic sugar

• 1 tsp Himalayan salt

• 1tbsp lemon juice

• 1 tsp cumin powder

• 1 tsp cayenne

• 1/2 cup chopped cilantro

• Oil for frying (grapeseed or sunflower)

Ingredients for katchumber

• ½ red onion, finely chopped

• ½ carrot, finely chopped

• ½ cucumber, finely chopped

• Cilantro, finely chopped

• lemon juice of ½ a lemon

• pinch cayenne (to taste)

• pinch Himalayan salt (to taste)

Directions

1. Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.

2. In a wok or deep frying pan heat oil to medium high

3. Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.

4. Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
   

Directions for Katchumber

Dice all ingredients and mix.  Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.

Enjoy!!

Cashew -not-chicken

Just tried to make jackfruit and it is fantastic! A great substitute for chicken. You really can’t tell the difference. The jackfruit just needs to be drained well and shredded and it absorbs the flavours that it’s cooked in easily. This Asian dish is so so so good and another plant based delight.

• Serves 4

• Prep time 20 mins

• Cook time 20 mins

Ingredients:

For the stir-fry

• 1/4 cup sunflower oil

• 400 gr canned jackfruit

• 1/4 cup corn starch

• 1/2 cup red onion, sliced

• 1 red bell pepper, sliced

• 1 orange pepper, sliced

• 1-5 red chillies (up to your spicy taste preference)

• 1/2 cup roasted no salt cashews

• 1 1/2 teaspoon minced garlic

• 1 tsp minced ginger

• salt and pepper to taste

• sesame seeds hulled for garnish

For the sauce

• 3tbsp low sodium soy sauce

• 1 1/2 tbsp hoisin sauce (True Nosh makes a nice one with no sugar)

• 1 tbsp sesame oil

• 11/2 tbsp coconut sugar

• 1 tbsp corn starch

• 1/4 cup vegetable broth

Directions:

1. Drain the jackfruit in paper towels till all the liquid is drained. Place in a bowl and coat jackfruit with corn starch, salt and pepper.

2. In a wok or deep frying pan, add oil and saute coated jackfruit till brown ( about 3 minutes) Remove from pan and cover to stay warm

3. In the same left over oil, add all sliced onions and peppers. Saute for a couple of minutes and add garlic, ginger and red whole chillies ( I usually chop my chillies in little bits- if you remove the seeds, it is less spicier) Add the roasted cashew nuts and coated jackfruit and saute everything together for a couple of minutes.

4. In the mean time, while vegetables are cooking, make the sauce. In a small bowl whisk all the sauce ingredients and add to jackfruit mixture and let boil till sauce is nice and thick.

5. Serve on jasmine rice and garnish with sesame seeds.

Enjoy!

Mac & cheese (Plant-based)

So comforting and no added preservatives, food colour and most of all completely dairy-free and plant-based. The star ingredients are nutritional yeast and cashews

• Serves 8 people

• Prep time 20 minutes

• Cook time 20 minutes

Ingredients

• 16 ounces whole grain elbow macaroni (or gluten-free)

• 1 head broccoli florets cut up into small bite sizes (steamed)

• 1 1/2 cup raw cashews soaked in water (about 2 hours)

• 3tbsp lemon juice

• 3/4 cup water

• 1 1/2 tsp himalayan salt

• 1 1/4 cup nutritional yeast

• 1/4 tsp chilli flakes

• 1 tsp garlic powder

• 1/2 tsp turmeric

• 1/2 tsp mustard powder

• 2 tsp apple cider vinegar (optional)

• paprika for garnish

Directions

1. Prepare pasta according to directions on package

2. While pasta is boiling, combine soaked cashews, lemon juice, water, salt, nutritional yeast, garlic powder, turmeric, chilli flakes, mustard powder, and blend till silky smooth. Add more water if mixture is too thick. Taste and if you need more tang, add apple cider vinegar.

3. Once pasta is cooked, drain and place in a large bowl. Add steamed broccoli and stir in the sauce. Garnish with paprika and serve right away!

Enjoy!

Asian tomato salad

Tomatoes and summer always go hand in hand and this Asian inspired salad with herbs, tomatoes and a funky dressing that does the trick and hits all your taste buds have them jumping with joy. This salad goes with my Asian summer rolls. So refreshing and so delicious!!

• Serves 6 ppl

• Cook time 10 mins

Ingredients:

• 1/4 cup coconut sugar

• 1/4 cup vegan fish sauce

• 1/4 cup fresh lime juice

• 1/2 Napa cabbage thinly sliced

• 2 mini cucumbers sliced in halves

• 1 green bell pepper sliced thin

• 1 small shallot thinly sliced

• 1 LB mixed heirloom tomatoes, halved

• 2 cups mixed herbs coarsely chopped (dill, cilantro, thai basil)

• 1/2 cup dry roasted peanuts, salted

• 1/2 cup fried onions

Directions:

1. Place sugar, fish sauce, lime juice and 1 tbsp water in a jar and shake jar till sugar is dissolved.

2. Combine Napa cabbage, cucumber, bell pepper, shallot, tomatoes and herbs in a large bowl and season with black pepper. Drizzle 1/2 the dressing and toss salad and taste. If you need more dressing, drizzle more in. Garnish with peanuts and fried onions and enjoy!

Black bean and mushroom burger

Plant-based burgers can have many ingredients that you can’t pronounce and you have to know what you are putting in your body. This amazing plant-based burger only has wholesome ingredients and is so absolutely delicious and healthy! I have tried so many restaurant, homemade and store bought vegetable burgers and I think I nailed this one down. These are thick and full of flavour and not mushy. You can enjoy these on a bun or a salad!

• Makes 8 patties

• Prep time- 30 mins

• Cook time 20 minutes

Ingredients

• 2 (540ml) cans black beans, drained, rinsed and patted dry on a paper towel

• 3 tbsp olive oil

• 300g of your favourite mushrooms, sliced

• 1/2 red bell pepper chopped

• 1 /2 large yellow onion chopped

• 1 tbsp garlic paste

• 1 tsp cumin ground

• 14 tsp cayenne

• 1/4 tsp smoked paprika

• 1 tsp parsley flakes

• 1 tsp coriander powder

• 1 tsp garlic powder

• 1 tsp Himalayan salt

• 1 tbsp crushed tomatoes

• 1 tbsp vegan Worcestershire sauce

• 2 tbsp organic ketchup

• 5 tbsp almond powder

• 1/2 cup chopped cilantro

• 1/2 cup chopped green onions

• Sriracha sauce to taste

Directions

1. Preheat oven to 325 degrees and place black beans on baking tray lined with parchment paper. Bake for 15 minutes to dry them up and remove and set aside.

2. Saute mushrooms for 15 minutes in 2 tbsp olive oil till liquid is dissolved. Remove and set aside

3. In the same pan, add rest of the oil and saute the onions and peppers and add garlic paste, cumin, cayenne, smoked paprika, parsley, coriander powder, and crushed tomatoes

4. In a food processor or blender, pulse and grind black beans, cooked mushrooms and vegetable mixture has a hearty consistency leaving some larger chunks of beans.

5. Remove mixture into a bowl and add garlic powder, Himalayan salt, Worcestershire sauce, ketchup, almond powder, chopped cilantro, chopped green onions and Sriracha sauce.

6. Mix with hands and make 8 patties. I used a metal measuring cup (about 1/3 cup) to shape them into perfectly round patties.

7. Line a baking tray with parchment paper and place the patties and bake at 375 degrees for 10 minutes on each side. For grilling method, place patties on aluminum foil and grill for 8 minutes on each side on medium high heat.

8. Serve with toppings on a bun or on a salad. Store leftovers in the refrigerator for up to 5 days or freeze between parchment paper in a zip lock bag or container.

9. Vegan mayo mixed with mustard is amazing on a toasted bun with mango salsa on the pattie.

Okra curry

Okra, a very unconventional vegetable is high in nutrients and high in fibre. Okra contains high levels of nutritious fibre called “slime”. Research indicates that when okra is infused in water, it is good for managing blood glucose, preventing constipation, and lowering blood cholesterol.

Okra curry has got to be one of my favourite plant-based curries. I never quite liked it when I was younger, but appreciate the healthy benefits and the gourmet taste now that I am older.

• Serves 4-6 (with roti and rice)

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 3 tbsp avocado oil or grapeseed oil or any other oil of your choice

• 3 finely sliced medium yellow onions

• 1 finely sliced medium yellow onion

• 3 chopped Roma tomatoes

• 3 (300g) bags of frozen okra or 6 cups fresh cut in round circles

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 tbsp coriander ground

• 1 tbsp cumin ground

• 1/4 tsp cayenne (to taste)

• 1/4 tsp turmeric

• 11/2 tsp Himalayan pink salt or to taste

• 2tbsp lemon juice

• 1 cup chopped cilantro

Directions

1. Heat oil in a medium sized pot on medium heat

2. Add 3 sliced onions and saute for 2-3 minutes making sure they don’t turn golden

3. Add tomatoes and saute for a minute and then add garlic and ginger and saute for a minute

4. Add all spices, salt and lemon juice and saute for 3 minutes

5. Add okra (f frozen, cook for about 5-7 minutes) -(If fresh, more like 15 minutes and cook till “slime” disappears)

6. Add the finely sliced onion on top with cilantro and remove from heat. Cover for a minute and serve with roti, rice and a pickle of your choice.

7. I sometimes add one cup of yogurt to the curry as a variation and it turns out amazing and I eat it with rice or (Khitchadi- rice and split mung bean mixture)

Lebanese Fattoush salad

Fattoush is the perfect go-to lunch! Fattoush is a very popular Mediterranean salad and it literally translates to “crumbs” in Arabic because day old pita bread is toasted and added to seasonal vegetables. I love using pomegranate seeds and pomegranate molasses in the dressing! Sumac gives it that citrusy flavour and the combination of mint, parsley and crispy vegetables make this a divine combination. Here’s my take on Fattoush.

Serves 4-6

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients

• 1/2 of a romaine lettuce head (or any other greens) 

• 1/2 cup fresh parsley chopped

• 1 tbsp mint leaves finely chopped

• 1/2 roma tomato diced 

• 1/2 red onion diced 

• 1/2 cucumber sliced 

• Day old pitas (2) brushed with olive oil and toasted

• 2 tbsp pomegranate seeds

• 1 tsp sumac

Dressing:

• 3 tbsp pomegranate molasses 

• 1 tbsp olive oil

• 1/2 tsp Himalayan pink salt

• 1/2 tsp sumac

• 1/4 cup lemon juice 

1. Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds

2. Whisk all the dressing ingredients together and pour over salad and sprinkle sumac and enjoy!

Plant based Thai curry (red or green)

Thai curries are so easy to make and if you have ingredients like coconut milk, red curry paste, green curry paste, kaffir lime leaves, and Thai basil, you are all set! All you need is an array of your favourite vegetables that you have in your fridge and a plant-based protein ( I love using Shitake mushrooms)

• Serves 4

• Prep time 15 mins

• Cook time 15 mins

Ingredients

• 1 3/4 cup coconut milk ( I use the Organic Aroy-D brand) You will need to divide it.

• 3 tbsp green curry or red curry paste (I use the Mae-Jin brand)

• 2 tbsp coconut sugar

• 3-4 kaffir lime leaves torn

• 1 1/2 cups bamboo shoots

• 1/4 cup Thai basil

• 1-2 Thai red chilli (chopped into small pieces)*

• 300g Shitake mushrooms ( stems removed and soaked in hot water for 10 minutes and water squeezed)

• Firm tofu (water drained and cubed)

• Himalayan salt to taste

• Soy sauce to taste (for red curry)

Choice of vegetables used for green curry:

• 1 cup broccoli cut up

• handful of baby corn

• 1 long eggplant cut in semi circles

• 1/2 red bell pepper, julienne cut

• 1/2 orange bell pepper, julienne cut

Choice of vegetables used for red curry:

• 1 red bell pepper, julienne cut

• 1/2 green bell pepper, julienne cut

Serve with:

• Jasmine rice (white or brown), or Wild blend rice

• Bean sprouts for garnish

Directions:

1. in a saucepan, add 3/4 cup coconut milk and bring to boil then reduce temperature to medium and cook to reduce the coconut milk till thick.

2. Add either green curry or red curry paste and keep cooking mixture till you see the coconut fat floating at the top.

3. Then add soaked and drained mushrooms and or drained tofu (or your choice of protein). Cook for about 2 minutes till flavours are absorbed; then add the rest of the coconut milk. If making red curry, add soy sauce here.

4. Add all your favourite vegetables and lastly add kaffir lime leaves, Thai basil and Thai chillies and serve as soon as the vegetables are cooked.

5. Serve with your choice of rice. Garnish with bean sprouts and Enjoy!!

*Red thai chillies can be quite spicy. Add one at a time or remove seeds to make them less spicy.

Mexican fajita bowl with corn salsa

Mexican food has to be my most favourite cuisine and is inherently plant-based. I love the flavours of the lime juice, cilantro and chilli powder. It reminds me of my time in Kampala, Uganda where I was born. It’s funny how similar food is, around the world and yet so different. Enjoy this amazing refreshing dish through the summer with your friends and family at home or at a picnic gathering.

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients:

Black beans mixture:

• 1 tablespoon vegetable oil

• 1 small yellow onion diced

• 3 cloves garlic minced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper optional

• 3 cups cooked black turtle beans

• 1/4 tsp Himalayan salt

• 1/4 cup fresh cilantro leaves chopped

Corn salsa:

• 2 cups cooked corn kernels

• 1/2 cup finely chopped red onion

• ½ cup finely chopped fresh cilantro

• 1 to 2 medium jalapeños, finely chopped

• juice of one lime

• 1 tablespoon white wine vinegar

• ¼ tsp Mexican chili powder

• ¼ tsp ground cumin

• ½ tsp Himalayan salt
  

Guacamole:

• 3 avocados, ripe

• 1/2 small onion, finely diced

• 2 Roma tomatoes, diced

• 3 tablespoons finely chopped fresh cilantro

• 1 jalapeno pepper, seeds removed and finely diced

• 1/2 tsp cumin ground

• 2 garlic cloves, minced

• 1 lime, juiced

• 1/2 tsp Himalayan salt

Fajita veggies:

• 3 multi-colored peppers, stemmed and sliced into strips

• 1 red onion, sliced into wedges

• 2 tablespoons vegetable oil

• 2 garlic cloves, chopped

• ½ teaspoon Mexican chili powder

• ½ teaspoon cumin ground

• ½ teaspoon sea salt, more to taste

• Splash of balsamic vinegar

• 2 limes, sliced into wedges

• Freshly ground black pepper

Serve with:

• White rice ( I used Indian basmati rice- you can use any rice of your choice)

• Tortilla chips

Directions:

1. For bean mixture, saute onions till golden brown and add cooked beans and spices and cilantro and cook till beans are coated with spices.

2. For corn salsa, mix all the ingredients till corn is covered with spices and lime juice.

3. For the guacamole, mash the avocados in a bowl and add all the ingredients and mash with a fork ( If you like it smoother, you can blend the avocados and then add the other ingredients)

4. For the veggies, heat oil and stir fry the onions, peppers, and add all the spices, garlic and vinegar and remove right away not to get them too soggy. I like them a little crunchy.

5. Arrange bowl with rice, beans, guacamole, fajita vegetables and garnish with lime slices

Teriyaki tofu bowl

This amazing dinner can be made easily on a weeknight and smothered in your own home made teriyaki sauce. Serve with either jasmine rice or your favourite noodles and vegetables. I like to make my teriyaki sauce a little spicy with some sriracha sauce on top!!

• Serves 4

• Prep time 15 minutes

• Cook time 15 minutes

Ingredients

Sauce

5 tbsp coconut sugar
1/4 cup Soy Sauce or Coconut Aminos

1/4 cup rice vinegar
1 tsp garlic minced dried
1 inch fresh ginger minced
1 cup water

2 tbsp corn starch mixed with water

Stir Fry Ingredients 

2 tbsp sesame oil
2 cups of tofu cubed ( I used puffed)
1 sliced fine red pepper
10 baby corn
1 red onion sliced fine
1 carrot sliced fine
1 green onion chopped and a few bean sprouts
2-3 Baby bok choi

Serve with 

Rice or noodles ( I used eggless noodles)
Sprinkle with black sesame seeds
Handful your favourite nuts (I used cashew nuts)

Directions

Add all the sauce ingredients (accept the corn starch mixture) to a saucepan.

1. Place the saucepan over a low heat to cook ingredients for 5-6 minutes.

2. Meanwhile chop your vegetables.

3. Whisk the cornstarch mixture into the sauce mix, let the sauce cook until it thickens to a glaze like consistency.

4. Pre heat a wok or large saucepan over a high heat and add the oil.

5. When the pan is hot add the tofu followed by a couple spoonfuls of the sauce. Glaze the tofu for a minute or so before adding the stir fry vegetables.

6. Wok fry the mixture for 3-4 minutes before adding enough sauce to nicely coat all the vegetables.

7. Once the vegetables are cooked and nicely glazed, serve the stir fry with cooked noodles or rice and sprinkle some sesame seeds and cashew nuts.

Aubergine and tofu satay

This amazing Indonesian dish with so many flavours will have you coming back for more. You really don’t miss the original marinated skewers of meat or chicken here as the eggplant and tofu seems to absorb the flavours of the peanut butter, miso and coconut milk. You can add your own vegetable garnish and be creative with all the vegetables out there or just do what I did.

Enjoy this amazing Southeast Asian dish which is also enjoyed in Malaysia, Philippines, Singapore and Thailand.

• Serves 4 people

• Prep time 15 minutes

• Cooking time 15 minutes

Ingredients

• 250g tofu puffed

• 5 baby aubergines

• 1 red pepper, chopped

• 1/2 red onion, chopped fine

• 1 clove garlic, minced

• 1 tablespoon ginger, minced

• 1 tablespoon crunchy peanut butter

• 1 tablespoon maple syrup

• 1/2 tablespoon miso paste

• 240ml coconut milk

• 2 tablespoons tamari

• 2 tablespoons dried chilli flakes

• Juice of 1 lime

• 2 baby bok choi

• 1 tablespoon sesame oil

Glaze

• 1 tablespoon maple syrup

• 1 tablespoons tamari

• 1 tablespoon sesame oil

• 1 tablespoon miso paste

Caramelized peanuts

• 3 tablespoons organic cane sugar

• 2 tablespoons water

• 1 cup blanched peanuts, raw

Vegetables and garnish

• 1 handful pea shoots

• 4 leaves mint

• 4 leaves thai basil

• 1 handful sugar snaps

• 1 teaspoon sesame seeds

• 1 carrot, cut into ribbons

• 2 spring onion, thinly sliced (to serve)

Serve with

• 1 cup cooked jasmine rice

Directions

1. Pre-heat your oven to 300 degrees F.

2. Split the aubergines down the middle lengthways and score. Place them on a baking tray flesh side up.

3. Mix together the glaze ingredients then brush the glaze over the aubergines

4. Place them in the oven for 10 minutes

5. Meanwhile, place a wok over a high heat. Add a touch of sesame oil. Followed by the onion, garlic, ginger and red pepper.

6. Once softened, add the puffed tofu.

7. After 3 minutes of cooking, deglaze the pan with the coconut milk, then add the miso, peanut butter, tamari and maple syrup. Mix well.

8. Remove the aubergines from the oven then add them to the wok, followed by the chilli flakes, lime juice and baby bok choi

9. Allow the satay to cook for 3 minutes.

10. Meanwhile pre-heat a non-stick frying pan over a medium heat.

11. Add the sugar and water to the pan and let it gently turn into a golden caramel.

12. Once golden toss in the blanched raw peanuts. Once all the peanuts are coated, remove from the pan carefully.

13. Remove the wok from the heat. Serve the satay with jasmine rice, vegetables, caramelized peanuts and sesame seeds.